<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="8721" val="3654">美丽厨娘-咸味香葱饼干</h1><div class="bmayi mbm" >
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>切墩(初级)  </td>
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						    <span class="fwb">时间：</span>1小时以上						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">普通面粉</a></label></span><span class='right'>200克</span>
					</td><td>						<span><label class="fcbm inblok">泡打粉</label></span><span class='right'>10克</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">红砂糖</label></span><span class='right'>5克</span>
					</td><td>						<span><label class="fcbm inblok">盐</label></span><span class='right'>5克</span>
					</td></tr><tr><td class="lirre">						<span><label   class="fcbm inblok">葱花</a></label></span><span class='right'>10克</span>
					</td><td>						<span><label class="fcbm inblok">植物油</label></span><span class='right'>20克</span>
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						<td width="50%"><h2 class="zfliao">辅料</h2></td>
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					<tr><td class="lirre">						<span><label class="fcbm inblok">水</label></span><span class='right'>适量</span>
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					<h2>美丽厨娘-咸味香葱饼干的做法步骤</h2>
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													<p class="p1"><span class="fwb">1.</span> 植物油和糖混合，打到融化状态即可，加入葱花拌匀。</p>
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													<p class="p1"><span class="fwb">2.</span> 面粉，泡打粉，盐过筛后加入1中，逐渐加入水使粉类成团。</p>
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													<p class="p1"><span class="fwb">3.</span> 用保鲜膜包上，放入冰箱冷藏20分钟。</p>
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													<p class="p1"><span class="fwb">4.</span> 取出面团略揉2分钟，分割成两份，擀成1毫米厚的面皮，用叉子叉出小孔，然后用模子刻出形状。（我是没耐心擀到1毫米的啦，3毫米的时候就收工了）</p>
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													<p class="p1"><span class="fwb">5.</span> 170度，烤15分钟或至表面金黄。</p>
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					<h2>小贴士</h2>
					<p>制作时间标明的50分钟是把面团在冰箱里冷藏的20分钟也算上的哦。其实实际操作时间没这么长的啦。<br />方子来自Tiger-Karen，在此表示感谢。<br /><br /></p>
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